GRIGORYAN, H.; MARMARYAN, G.; MARMARYAN, Y.; KARAPETYAN, K.; MKHITARYAN, A.; NAVASARDYAN, D.; KOVACIK, A.; HAMBARDZUMYAN, A. IMPACT OF STARTER CULTURES ON LIPID OXIDATION AND FATTY ACID PROFILE OF PORK MEAT MATURATION. Journal of microbiology, biotechnology and food sciences, [S. l.], p. e14611, 2026. DOI: 10.55251/jmbfs.14611. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/14611. Acesso em: 11 sep. 2026.